Recipe courtesy of Graham Kerr
Episode: Sole Meuniere
SOLE MEUNIERE
Total:
13 min
Active:
5 min
Yield:
1 serving
Level:
Easy
Total:
13 min
Active:
5 min
Yield:
1 serving
Level:
Easy

Ingredients

  • 1 sole, cleaned
  • 1/2 cup fresh butter
  • Handful chopped parsley
  • Salt and black pepper
  • Flour, to coat
  • 1 lemon, juiced

Directions

Remove black skin from sole and then cut off tail and head. Measure butter. Chop parsley finely. Season fish with salt and pepper and lightly coat in flour. Place 1/4 cup of fresh butter in a pan on a moderate heat and when hot add the fish -- cook 2 minutes on each side. Place parsley in tea towel -- dampen tea towel and ring out excess moisture. Place sole (after filleting) onto a serving dish. Sprinkle with dampened parsley. Add the rest of the butter and lemon juice to pan. Heat until just browned and pour over the fish. Serve immediately.

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